Description
This Street Corn Chicken Rice Bowl is a flavor-packed meal combining juicy spiced chicken, zesty Mexican-style corn, and fluffy rice, all topped with cotija cheese and fresh herbs. A bold, satisfying dinner inspired by Mexican street food!
Ingredients
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1.5 lbs (about 4) boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 teaspoon chili powder
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1 teaspoon cumin
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1/2 teaspoon paprika
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Salt and pepper, to taste
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2 cups cooked rice
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1 1/2 cups cooked corn kernels (grilled or fresh)
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1/4 cup cotija cheese, crumbled
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1/4 cup fresh cilantro, chopped
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1/4 cup mayonnaise
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2 tablespoons lime juice
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1 jalapeño, sliced (optional)
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1/2 teaspoon garlic powder
Instructions
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Season and Cook the Chicken:
In a bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.
Coat chicken breasts in the mixture. Cook in a skillet over medium-high heat for 6–7 minutes per side or until fully cooked.
Slice and set aside. -
Prepare the Corn Mixture:
In a bowl, mix corn, mayonnaise, lime juice, garlic powder, cotija cheese, and cilantro. Stir well to combine. -
Assemble the Bowls:
Divide cooked rice among serving bowls.
Top with sliced chicken and a generous scoop of the corn mixture.
Add jalapeño slices for spice, if desired.
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Serve:
Garnish with more cotija, chopped cilantro, and a squeeze of lime juice. Serve warm and enjoy!
Notes
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Swap rice for quinoa or cauliflower rice for a lighter option.
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Add black beans or avocado for extra flavor and nutrition.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired
